Watch Courteney Cox Make Korean-Style Fried Chicken with Chef Kevin Lee

courteney cox korean fried chicken: courteney cox smiling on a couch, wearing a black shirt and black blaze
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There’s no limit to the deliciousness that comes out of Courteney Cox’s kitchen. From salted chocolate chunk cookies to aglio e olio and even meatloaf, the Friends star always has us drooling over her homemade dishes. Next on our to-cook list is Korean fried chicken and croffles with Korean-style coleslaw, as taught to Cox by Chef Kevin Lee.

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“We make this easier in the South, but it sure doesn’t taste this good,” she wrote in the Instagram video’s caption, referring to chicken and waffles. (Cox is from Birmingham, Alabama, so she knows a thing or two about Southern food.) She’s referring to the multi-step recipe that Lee is walking her through, which calls for cutting the chicken into pieces (Cox says you can save yourself the work by buying a pre-cut bird), brining the chicken overnight, making a sauce for the chicken, double-frying each piece and sautéing them all in the sticky sauce.

As for the sides, the croffles (aka waffles made from croissant dough) require slicing the dough, forming each piece into a croissant, rolling them in brown sugar and pressing them in a waffle maker until crispy. The coleslaw calls for slicing veggies like cabbage, shallot and carrot, then tossing them in a vinegary dressing.

The recipe is definitely more time-consuming compared to those Cox usually posts. But the chicken looks so impossibly crispy and drool-worthy that we just might be willing to tackle it on a lazy weekend.

In case you’re up for the challenge, here’s the full recipe.


Chicken Brine
1,000 milliliters cold water
4 teaspoons soy sauce
4 teaspoons oyster sauce
8 cloves garlic
2 scallions
4 dried chiles
4 teaspoons kosher salt
2 teaspoons peppercorns

Soy-Garlic Chicken Sauce
1 onion
2 scallions
3 dried chiles
2 heads garlic
3 cups water
2 tablespoons Chinese black vinegar
½ cup granulated sugar
½ cup soy sauce
2 tablespoons black peppercorns
4 tablespoons oligo syrup

Chicken Dredge
450 grams all-purpose flour
115 grams potato starch
110 grams cornstarch
3 tablespoons kosher salt
1 tablespoon granulated sugar
Peanut oil, for frying

Korean Coleslaw
½ cup sesame leaf
1 teaspoon celery seed
½ cup mayonnaise
1 tablespoon white vinegar
½ tablespoon apple cider vinegar
1 tablespoon sesame oil
2 teaspoons granulated sugar
1 cup shredded purple cabbage
3 cups shredded green cabbage
½ cup minced shallot
1 cup shredded carrot
Kosher salt and freshly ground black pepper, to taste

1 tube croissant dough
1 cup brown sugar
½ cup milk


1. Brine the chicken. Mix the brine in a large container or bowl. Add your chicken to the brine and refrigerate a minimum of 4 hours to overnight.

2. Make the chicken sauce. Get a medium pot hot with oil and sear the onion, scallion, dry chile and garlic until deeply browned. Add the water and bring to a simmer. Add Chinese vinegar, sugar, soy sauce and peppercorns and reduce about 70 percent. Strain and set aside.

3. Dredge the chicken. Mix the dredge ingredients in a large bowl. Remove chicken from brine and coat with dredge, making sure to coat all sides. Deep-fry the chicken in peanut oil at 325°F for 8 to 9 mins, then rest chicken on rack for 10 minutes. Fry again at 325°F for another 2 minutes and set aside.

4. Sauce the chicken. Add 1 cup of the chicken sauce with the oligo syrup and reduce until syrupy. Add the fried chicken and toss to coat.

5. Make the coleslaw. Mix all the coleslaw dressing ingredients in a large bowl until emulsified. In a separate bowl, add all coleslaw vegetables. Add enough dressing to coat the vegetables, along with salt and pepper to taste.

6. Make the croffles. Cut the croissant dough into 10-by-30-centimeter triangles. Roll into croissants and set on a lined baking sheet. Add a pan of hot water into bottom of oven, along with the croissants on the rack above it. Proof the croissants in the oven for one hour until doubled in size. Once proofed, brush them with milk and roll them in brown sugar. Press them in a waffle maker for about 2 minutes per side.

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Taryn Pire is PureWow’s associate food editor. A former bartender and barista, she’s been writing about all things delicious since 2016, developing recipes, reviewing restaurants and investigating food trends at Food52, New Jersey Family Magazine and Taste Talks. When she isn’t testing TikTok’s latest viral recipe, she’s having popcorn for dinner and posting about it on Instagram @cookingwithpire.

taryn pire

Food Editor

Taryn Pire is PureWow’s food editor and has been writing about all things delicious since 2016. She’s developed recipes, reviewed restaurants and investigated food trends at...